a straightforward formula for delicious peanut butter bread. My spouse prefers his toast torched!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 8×4-inch loaf |
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup brown sugar
- ⅓ cup peanut butter
- 1 egg, beaten
- ½ teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8×4-inch loaf pan.
- Sift flour, baking soda, and salt into a bowl.
- Beat brown sugar and peanut butter in a large bowl until creamy. Beat in egg and vanilla until smooth. Mix in flour mixture alternately with buttermilk, beating until smooth after each addition. Spoon batter into the prepared pan.
- Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Remove from the pan to cool.
Reviews
This is the best loaf ever. My family loved it. So moist and just melts in your mouth. Will be making this more
Used 3/4 c Peanut Butter, 2/3 cup brown sugar, two eggs (I think three would be better-I must be part Viennese) and a 1/4 cup extra flour, and regular milk. Nicely dense, just sweet enough, and excellent when toasted & topped with blackberry preserves. A swirl of jam/preserves after batter is in the pan before baking is what I’ll try next with this. Otherwise it’s very good, and might be even better with buttermilk.
This bread was absolutely delicious. However, I used the suggestions that Stephanie made because they sounded so good! It worked out perfectly! The bread is very moist and delicious and has a wonderfully sweet and peanut buttery flavor. This was exactly what I was looking for!
I turned this recipe into mini muffins. Baked for 15 minutes. I used double the peanut butter, double the vanilla, 1 tsp of cinnamon and 1/4 chia seeds. Turned out awesome!
I made this recipe tonight and it is delicious! The bread is light and not too sweet. I used the Honey Roasted peanut butter instead of traditional, so the bread has a slight honey flavor and maybe less of a peanut butter flavor. Slightly toasted perfection with a cup of coffee! I will definitely make this again!
I took the suggestion of others and doubled the peanut butter to 2/3 Cup and added chocolate chips. Everyone LOVED it.
I did 2/3 cup of natural peanut butter, 1/2 cup of brown sugar, and used plain milk. Added chocolate chips (50 grams). The taste is good. It is moist enough. However, after 45 minutes of baking, it is overly baked on the outside, too dark-brown and crispy. I checked it at 30 minutes, and it was still raw dough on the inside but what I consider done on that outside. Then at 45 min., the loaf is overdone on the outside. Watch your baking time carefully!
This is very tasty and easy to make. I doubled the peanut butter. I would recommend using crunchy style PB for some nutty texture. Next time I think I would add some cinnamon or nutmeg or something for a little more spice flavor. I baked in mini muffin pan for 17 mins. These are great! Would think you could add nuts, bananas, mini chocolate chips, butterscotch chips, etc.
This recipe is awesome. I took the advice of others and added another 1/3 cup of peanut butter (2/3 cup total). and only used 1/2 cup brown sugar. I didn’t have any buttermilk, but just used normal milk with great results. I made it into muffins so reduced the time baking to 15 minutes at 350. Delicious!
I followed the advice of previous reviewers and doubled the peanut butter and used muffin tins. I still think something is missing. Maybe a tad more salt and some mini chocolate chips? Not sure….
5 stars! It came out beautifully! 🙂 Also gets 5 stars because I replaced with all whole-wheat flour and it still turned out great (few recipes do that as well as this one did!) So, here’s what I did: Used whole wheat flour instead of white flour. Doubled the peanut butter to 2/3 cup. And about halved the brown sugar (1/2 cup or less) plus 1/4 cup honey. I didn’t have any buttermilk, so I used regular milk. Even with all those subs, it turned out AMAZING. I know some people don’t like ratings with substitutions, but I love them because it helps me alter recipes to fit my whole-wheat-only diet. 🙂 I found other reviewer’s information very helpful and am so excited about this recipe!!! Thank you for posting it here!!! It came out moist & delicious! 🙂
excellent. i did put 2/3 cup of pb as suggested by others. I cooked in a 9×5 glass pan and it cooked in a little less than 1 hour. I like to slice it, heat it up and spread a little pb on top. super good and hard to resist. I only give it 4 stars because I had to change the original recipe to add more pb.
Really odd and not tasty at all. It sounded like a good idea for something different. Even slathered with jelly and pretending it was a PB and J it was, well, odd…….
Made this recipe yesterday EXACTLY AS WRITTEN and if I had rated it yesterday I would have given it two or three stars – edible but not great. However today the texture has improved and the flavor is better so it deserves four stars. I might rate it five stars with double the peanut butter – but since that isn’t how the recipe is written I won’t rate it on that.
I love this! I increased the peanut butter to about a cup and added chocolate chips, then made it into muffins (12, cooked for 20 min). It was delicious. I’m definitely saving this recipe.
What a treat! I decreased the brown sugar to 3/4 cup, increased the peanut butter to 2/3 cup, and added 6 oz. chocolate chips. Makes 12 muffins, bake about 50 minutes.
I also doubled the peanut butter. Very light and not to sweet which was perfect for me. I added a pinch of cinnamon to the batter also.
This bread was delicious. It was very moist and tasted best when it was warm. I only made one change to the recipe. I’m a big fan of peanut butter so I added 2/3 of peanut butter instead of 1/3. Thanks so much for this wonderful recipe
My peanut butter loving family is in heaven! I followed other reviews and used 2/3c peanut butter and made them into muffins. They are so moist and full of peanut butter flavor! I will be making these often, thanks!
Oh, oh, oh. I doubled the peanut butter and I am in heaven~
Not good.